Broccolini and crab soup

"Hulk green and smashingly good. My broccoli and crab soup is a great way to get more greens into your diet. Once you've soaked the kombu for a few hours, it doesn't take long to have something satisfying and delicious ticking away on your stove top."

Broccolini and crab soup Credit: Adam Liaw

• serves

  3

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 large piece dried kombu, wiped with a damp cloth
• 500 g broccolini florets, coarsely chopped
• Himalayan or mineral salt and ground black pepper, to taste
• 1 tbsp low sodium tamari
• 2 tbsp finely chopped garlic
• 1 onion, thinly sliced
• 1 pinch bicarbonate of soda
• 1 handful mint leaves, coarsely chopped, plus a few whole leaves, to serve
• 2 large cooked crab claws
• 4 tbsp coconut yoghurt, to serve

You will need to begin this recipe 4 hours ahead.

Standing time: 4 hours

Instructions

1. Place the kombu in a large bowl and pour over 1.2 litres water. Stand for 4 hours, then remove the kombu and reserve the stock.
2. Pour 100 ml kombu stock into a large saucepan over medium heat and bring to a simmer. Add a handful of the broccoli florets and cook for 3 - 4 minutes or until just tender. Drain, season with a little salt and pepper and set aside.
3. In the same pan, add the tamari, garlic and onion and stir over medium–high heat for 3 – 4 minutes or until soft but not coloured. Add the remaining broccolini, season with salt and pepper and stir for a few minutes or until starting to soften.
4. Add the remaining kombu stock and bicarbonate of soda and bring to a gentle simmer. Cook for 5 minutes or until the broccolini is just soft. Remove from the heat and add the mint leaves. Using a food processor or stick blender, blend the soup until smooth. Taste the soup for flavour, adding more tamari and salt and pepper if desired.
5. Meanwhile, crack the crab claws and pick out the meat, then lightly season with salt.
6. To serve, ladle the hot soup into bowls and top with some of the crab meat and a dollop of coconut yoghurt. Scatter with the reserved broccoli florets and some mint leaves.

 

 Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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